– **Title**: Creamy Garlic Potatoes
– **Ingredients**:
– 2 lbs baby potatoes (or Yukon Gold potatoes), halved
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
– 1/4 cup grated Parmesan cheese
– 2 tbsp butter
– 1 tsp dried thyme (or fresh thyme, chopped)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Begin by washing and halving the baby potatoes. If using larger potatoes, cut them into smaller chunks for even cooking.
2. In a large pot, bring salted water to a boil. Add the potatoes and cook for about 10-15 minutes, or until fork-tender. Drain and set aside.
3. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
4. Slowly add the chicken broth to the skillet, stirring to combine. Allow the broth to reduce slightly for about 3-4 minutes.
5. Stir in the heavy cream and Parmesan cheese. Add the dried thyme and season with salt and pepper. Bring the mixture to a gentle simmer.
6. Add the drained potatoes to the skillet, gently tossing them in the creamy garlic sauce until well coated. Let the potatoes simmer for an additional 5 minutes to absorb the flavors.
7. Adjust seasoning if necessary, then remove from heat.
8. Garnish with fresh parsley before serving.
Enjoy your creamy garlic potatoes as a delicious side dish!
Key Ingredients & Substitutions
Potatoes: I love using Yukon Gold for their creamy texture, but russets work well too. If you’re looking for a healthier option, try sweet potatoes for a slightly different flavor and extra nutrients.
Garlic: Fresh garlic provides the best flavor, but if you don’t have any, garlic powder can be used instead. Just keep in mind it won’t be as strong. Adjust the amount to your taste!
Cream and Milk: Heavy cream gives richness, but you can use half and half if you want it a bit lighter. For a dairy-free option, almond or cashew milk mixed with coconut cream can work as substitutes.
Cheese: I prefer cheddar for its sharpness, but a blend of cheeses like mozzarella and parmesan can add a lovely depth. If you’re dairy-free, there are great vegan cheese alternatives available.
Sour Cream: Greek yogurt is a fantastic substitute if you want to cut calories while still adding creaminess. It also adds a nice tang!
How Do I Make the Creamy Sauce for My Garlic Potatoes?
Creating the creamy garlic sauce is where the magic happens. It’s essential to ensure all ingredients are combined properly, so here’s how to do it successfully:
- Start by melting butter in a saucepan over medium heat. This helps to sauté the garlic and release its flavor.
- Add minced garlic and sauté for about 1 minute—just enough for it to become fragrant without burning.
- Next, pour in the heavy cream and milk while continuously stirring. This ensures a smooth mixture.
- Season with garlic powder, salt, and pepper, then let it simmer gently for a couple of minutes.
- Finally, remove it from heat and fold in the sour cream and half of the cheese until melted. This gives the sauce that delightful creaminess!
How to Make Creamy Garlic Potatoes
Ingredients You’ll Need:
For the Dish:
- 2 pounds potatoes (Yukon gold or russet), peeled and cubed
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- 1 cup grated cheese (cheddar or a cheese blend)
- 1/2 cup sour cream
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30-35 minutes to bake. In total, you’ll spend around 45-50 minutes to enjoy your creamy garlic potatoes, which are perfect for a comforting side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps ensure your creamy garlic potatoes cook evenly!
2. Cook the Potatoes:
In a large pot, bring salted water to a boil. Add the cubed potatoes and cook them for about 10 minutes until they are slightly tender. Once done, drain the potatoes and set them aside.
3. Make the Garlic Cream Sauce:
In a saucepan over medium heat, melt the butter. Once the butter is melted, add the minced garlic and sauté for about 1 minute until it becomes fragrant—this makes the kitchen smell wonderful!
4. Add the Cream Mixture:
Next, pour in the heavy cream, milk, garlic powder, salt, and pepper into the pan. Stir well to combine everything and let it come to a simmer. This is where the magic happens!
5. Mix in the Sour Cream and Cheese:
Once the mixture is simmering, take it off the heat. Stir in the sour cream, half of the grated cheese, and the chopped parsley. Mix until everything is well combined and creamy.
6. Combine with Potatoes:
In a large baking dish, add the cooked potatoes and pour the creamy garlic mixture over them. Gently toss the potatoes to ensure they are nicely coated.
7. Bake:
Sprinkle the remaining cheese on top of the potato mixture. Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbly. Your kitchen will smell amazing!
8. Serve and Enjoy:
Once baked, remove the dish from the oven and let it cool slightly. Before serving, garnish with additional chopped parsley for a fresh touch. Enjoy your creamy garlic potatoes while they’re warm!
Can I Use Different Types of Cheese?
Absolutely! While cheddar is a popular choice, feel free to experiment with other cheeses like gouda, mozzarella, or a sharp parmesan for a different flavor profile. Just make sure the cheese melts well for that creamy consistency!
What If I Don’t Have Heavy Cream?
No worries! If you’re out of heavy cream, you can substitute it with an equal amount of half-and-half or whole milk mixed with a tablespoon of melted butter. This will give you a similar richness without compromising much on flavor!
How to Store Leftovers?
Store any leftover creamy garlic potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil to keep them moist, or microwave in short bursts, stirring in between.
Can I Make This Dish in Advance?
Yes, you can prepare this dish ahead of time! Assemble everything in the baking dish, cover it tightly, and refrigerate for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if you start with the dish cold from the fridge.
